Ina Garten Lemon Linguine With Zucchini & Basil

Ina Garten lemon linguine with zucchini & basil, easy and fast, came from a Jamie Oliver recipe she loved. She kept his quick approach but added lemon zest, butter, and toasted pine nuts to make it her own. It comes together in 25 minutes for a weeknight family dinner.

Cook the pasta two minutes short of al dente, then finish it in the pan with lemon juice and butter. The starchy pasta water and butter build the sauce, so keep tossing for those last two minutes.

Source: Go-To Dinners (2022)

Ina Garten Lemon Linguine With Zucchini and Basil

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

430

kcal

Lemony pasta with tender zucchini ribbons, toasted pine nuts, and Parmesan tossed in a light butter and lemon sauce.

Ingredients

• Kosher salt and freshly ground black pepper
  

• 2 medium zucchini, unpeeled, ends trimmed (about 14 ounces)
  

• Good olive oil
  

• ½ pound dried linguine
  

• 1 tablespoon grated lemon zest
  

• ⅓ cup freshly squeezed lemon juice (2 lemons)
  

• 3 tablespoons unsalted butter, diced
  

• ¼ cup julienned fresh basil leaves
  

• ¼ cup freshly grated Italian Parmesan cheese, plus extra for serving
  

• ¼ cup toasted pine nuts (see note)

Directions

• Boil the water: Fill a large pot with water, add 2 tablespoons salt, and bring to a boil.
• Cook the zucchini: Meanwhile, julienne the zucchini lengthwise on a mandoline. Heat 2 tablespoons of olive oil in a large (12-inch) sauté pan, add the zucchini, and cook over medium heat for 4 minutes, tossing occasionally. Turn off the heat and set aside.
• Cook the pasta: Add the linguine to the boiling water and cook for 8 minutes, or 2 minutes less than al dente according to the instructions on the box. Transfer the pasta to the sauté pan with tongs, bringing some of the cooking water with the pasta. Add the lemon zest, lemon juice, butter, 2 teaspoons salt, and 1 teaspoon pepper.
• Finish and serve: Cook the pasta over medium-low heat for 2 minutes, adding more pasta cooking water as needed to make a loose sauce. Toss continuously to blend the pasta, butter, and cooking water. Off the heat, stir in the basil, Parmesan, and pine nuts. Sprinkle with salt and pepper and serve hot with extra Parmesan on the side.

Tools for this recipe

• Benriner Japanese mandoline, Microplane zester grater, Lodge 10.25-inch cast iron skillet, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I substitute the pine nuts?

Walnuts or slivered almonds work as a swap, though the flavor changes a bit. Pine nuts have a soft, buttery taste that other nuts don’t quite match. Toast your substitute the same way in a dry pan over medium-low heat for about 8 minutes.

How do I store leftover lemon linguine?

This pasta tastes best fresh since the lemon and butter sauce loses its brightness as it sits. If you have leftovers, store them in the fridge for up to 2 days. Reheat gently with a splash of water and a squeeze of fresh lemon to bring it back.

Can I make any of this ahead of time?

You can julienne the zucchini, squeeze the lemon juice, and toast the pine nuts a few hours before dinner. Keep everything separate and covered in the fridge. Cook the pasta right before serving since it goes from pan to plate in minutes.

Do I need a mandoline to julienne the zucchini?

A mandoline makes quick, even cuts, but a sharp knife or vegetable peeler works too. A peeler gives wider ribbons instead of thin strips, which changes the texture slightly. The zucchini cooks the same either way, so use what you have.

What if I don't have fresh basil?

Fresh basil matters here because dried basil won’t give you the same bright, peppery flavor. If you can’t find basil, try fresh arugula or baby spinach stirred in at the end. Both wilt fast and add a fresh green note without overpowering the lemon.